Gluten Free Skillet Lasagna

84 ounces canned whole peeled plum tomatoes (from three 28-ounce cans)

• 6 garlic cloves, finely chopped
• 6 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 2 large egg yolks
• 3 cups ricotta cheese, room temperature
• 2 boxes (12 ounces each) Tinkyada brown rice lasagna noodles
• 1 pound fresh mozzarella, shredded
• 1/2 cup grated Parmesan cheese (the fresh stuff, not the Kraft stuff)
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• Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large Dutch oven, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 10 cups marinara sauce).
• Meanwhile, in a large bowl, mix together egg yolks, ricotta, and 1 teaspoon each salt and pepper.
• Carefully pour sauce 1 1/2 cup in casserole; spread sauce evenly. Add a single layer of noodles, breaking them up to fit, if needed. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 3 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and Parmesan over top.
• Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.